Crop Tart

Total Time:
1 hr 10 min
25 min
45 min

4 to 6 servings

  • 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
  • All-purpose flour, for dusting
  • 1 pound mixed colorful vegetables (such as spring onions, radishes, rainbow baby carrots and asparagus), halved lengthwise if thick
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground pepper
  • 1 4 -ounce log goat cheese, at room temperature
  • 1/2 cup roughly chopped pea shoots
  • Finely grated zest and juice of 1/2 lemon
  • 1/4 cup creme fraiche
  • Coarse sea salt, for serving
  • Preheat the oven to 400 degrees F. Roll out the puff pastry on a lightly floured surface into a 10-by-12-inch rectangle. Transfer to a baking sheet; use a paring knife to score a 1/2-inch border around the edges. Poke all over with a fork inside the border. Transfer to the oven and bake until deep golden brown, about 20 minutes. Transfer to a rack; gently press down the middle if puffed. Let the crust cool completely.

  • Meanwhile, working with one type of vegetable at a time, drizzle with olive oil, season with kosher salt and pepper and gently toss in a large bowl. Spread out on parchment paper-lined baking sheets, leaving space between the vegetables so they don't steam. Roast until just tender, about 15 minutes.

  • Pulse the goat cheese, pea shoots and lemon zest and juice in a food processor until pale green and mostly smooth. Transfer to a bowl; stir in the creme fraeche, 1/4 teaspoon kosher salt and a few grinds of pepper.

  • Spread the goat cheese mixture on the crust, inside the border. Arrange the vegetables on the tart (they can be warm or room temperature). Sprinkle with coarse sea salt.

  • What do you think this frozen pie should be called? Let us know; you must use the entry form to be considered.

  • Photograph by Levi Brown

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